Reviewed: Feb. 21, 2012

Good recipe! It was a little spicy by itself, but was excellent with some brown rice. I even added some Thompson raisins, was perfect combination. Great meal and healthy too!!

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Reviewer:

LA3ER

Reviewed: Feb. 19, 2012

Great recipe. I followed the advice of others. I added 1/2 tsp of both ginger and cloves and 1 tsp. of cinnamon. I added only a dash of cayenne pepper and omitted the cilantro. After adding the beans (drained), I poured in some chicken broth to cook and soften the beans. I simmered it all for about 15 minutes. We heated a few slices of naan bread on the grill and dipped it in the curry. A really good meal.

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Reviewer:

eeknitit

Reviewed: Jan. 24, 2012

truly magical! absolutely loved the crushed cinnamon in this dish, the fragrance of the cloves and then the cilantro, the ginger and how all of the other components of this dish worked so well together! me n my honey were definitely whisked away! lol thnk u :)

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baby master

Reviewed: Jan. 14, 2012

This was a very tasty base recipe for a chickpea curry. I wish I would have read these reviews first so that I would have omited the crushed cinnamon sticks. Im not a big cook but either I didnt crush them enough or that was just a bad suggestion. I keep picking tough pieces of the cinnamon out of it as I eat it. Besides that this is super yummy! I will try it again and next time will not be using the cinnamon sticks.

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Reviewer:

JJordan321

Reviewed: Jan. 9, 2012

This was very tasty and super easy. I didn't have the coriander, so I skipped that. Substituted ground cloves and cinnamon with no issue. I cut down the cayenne a bit, and it was still quite spicy.

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Reviewer:

jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Dec. 25, 2011

As much as we like spicy food, one teaspoon of cayenne pepper was too much for this recipe. It overpowered the other spices. I would make it again by using 1/2 tsp.

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Reviewer:

Grammy Queen

Reviewed: Dec. 19, 2011

Easy and good. I soaked 2 c. dried chickpeas with water to cover for 5 hours, drained them, then pressure cooked them with 4 more cups of water for 45 minutes. I will reduce the cayenne next time for my grandbabies and let my husband add Tabasco to his liking.

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Reviewer:

ok48

Reviewed: Dec. 6, 2011

I really love this recipe. I leave out the cilantro and add all the other spices powdered. Today I used allspice instead of coriander, and accidently used a sweet onion. It was really good. With a food processor to chop the onion, and canned chickpeas, it's easier than pasta! (I also serve over rice.)

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Reviewer:

Katharyn

Reviewed: Sep. 29, 2011

This is just excellent, my family and I love it. I do leave out the cayenne pepper, as I’m not a big fan of spicy food. One piece of advice: In the unlikely event that you have leftovers, remove the cinnamon sticks before refrigerating, as they will completely overpower every other flavor by the next day.

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Reviewer:

MAKACSKA

Cooking Level: Intermediate

Living In: Sonoma, California, USA

Reviewed: Sep. 27, 2011

This was awesome! I made it pretty much as is... I omitted the ground coriander and cilantro, as I don't like the taste. Also, I used about 1 teaspoon ground cinnamon as I didn't have a stick. With the chickpeas, you can also drain them and add the liquid as needed to control your consistency. It has some kick with the cayenne pepper and my husband, who was reluctant, loved it.

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